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Dear Reader,
I'm wearing an apron and I'm in the Thanksgiving groove today. A 23-pound turkey is thawing in the refrigerator and I'm making Skunk Beans, fresh cranberry sauce and shrimp salad. Skunk Beans and shrimp salad taste even better after sitting in the refrigerator overnight. My brother-in-law is flying in from New York this afternoon and my bubble machine is hooked up and ready to welcome him.
If you're cooking for a crowd, or if all of your stuffing never fits in the turkey and you have to find room for another casserole in your oven, consider making my Crock Pot Dressing this year.
Crock Pot Dressing
1 cup butter or margarine melted
2 cups chopped onion
2 cups chopped celery
1/4 cup fresh parsley
2 cups mushrooms (if you use canned, drain them)
2 eggs, beaten
3 1/2 to 4 1/2 cups chicken broth, or enough to moisten well
13 cups dried bread, cubed
1 1/2 tsp poultry seasoning
2 tsp salt
2 tsp sage
1 tsp thyme
1 tsp pepper
1/2 tsp marjoram
Melt butter in fry pan and saute onion and celery until soft. Mix with remaining ingredients and toss well. Pack in large crock pot. Cover. Cook on high for 45 minutes, then turn to low and continue cooking for 6-8 hours.
Have a wonderful holiday and don't forget to tell all of your guests about the book club! Happy reading, cooking and eating!
Thanks for reading with me. It's so good to read with friends.
Suzanne Beecher
Suzanne@DearReader.com
* This month's Penguin Classics book is CHILDHOOD, by Jona Oberski. Start reading now and don't forget to enter the drawing for your chance to win a Penguin Totebag: http://www.supportlibrary.com/bc/v.cfm?L=drclassqqxqZ1AFE3FA7EF5&c=CLASSICS
AUTHORBUZZ: AuthorBuzz authors are on vacation for the next two weeks. Instead of writing, they'll be roasting turkeys and baking pies. They will return the week of December 1st.
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